Pastel (Israeli Spiced Meat Pie)
Updated June 6, 2023
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2onions, finely chopped
- 2carrots, finely chopped
- 2pounds ground beef
- 1½teaspoons ground cinnamon
- 1tablespoon kosher salt
- ½tablespoon black pepper
- 1pound puff pastry, defrosted (see note)
- 3large eggs
- 3tablespoons chopped parsley
- 3tablespoons chopped dill
- 2tablespoons sesame seeds
Nutritional analysis per serving (8 servings)
692 calories; 51 grams fat; 15 grams saturated fat; 1 gram trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 27 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
- Step 2
While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
- Step 3
Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
- Step 4
Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.
- If your package of puff pastry is slightly larger or smaller than a pound, just roll the dough a little thinner so it covers the bottom and top of the pan.
Private Notes
Comments
My family is from Turkey, and we make our Pastel with Matzah instead of the pastry. It is leaner and is also kosher for Passover. Instead of sesame seeds, we use walnuts. Use a little chicken stock to wet the matzah and you're good to go.
To Jen in Astoria, I also make for Passover. Use SHEETS of Matzo. Moisten in large bowl of cold water, turning every 10 seconds, for no more than 1 minute. Lay moistened Matzo sheets on paper towels to absorb excess. Matzo should be pliable, but not falling apart. Line bottom & sides greased 13"x9" casserole with 1 layer of Matzo, overlapping as needed, spoon in filling, cover w rest Matzo, brush top w beaten egg, sprinkle sesame seeds.
Yum. Despite failing once again to follow a recipe I give this 5 stars.
Cumin adds depth to the meat and carrot mixture.
Any top crust will work. Phyllo biscuit, mashed potatoes, crumbs....but add a bit of liquid if the filling isn't sealed into a crust.
A bit of bitter green is good. I used broccoli raab because it was wilting in the fridge.
Add lots of spice - Italian sausage?
Add extra water/stock plus some flour to thicken for a little extra sauce
This is a hit because any kind of meat pie is a hit in our family. But it is awfully bland. Next time I'll try some of the spicier versions.
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